Green Bean Salad

12 ounces fresh small green beans, ends trimmed
8 fresh mushrooms, sliced
1/2 cup chopped red onion
3 tablespoons canola or corn oil
1 tablespoon balsamic or red wine vinegar
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Cook the green beans in a large pot of boiling water for 5 minutes; drain. Plunge the beans into a bowl of ice water to stop the cooking and retain their bright green color.

Drain and place in a large bowl. Add the mushrooms and onions to the beans; toss to mix. For the dressing, whisk the oil into the vinegar in a small bowl; add the remaining ingredients and pour over the green beans. toss lightly. Serve immediately.

4 servings.

Nutritional Information Per 1 cup Serving:
Calories: 136, Fat: 11 g, Cholesterol: 0 mg, Sodium: 295 mg, Carbohydrate: 9 g, Dietary Fiber: 3 g, Sugars: 3 g, Protein: 2 g
Diabetic Exchanges: 2 Vegetable, 2 Fat